In this recipe, we make use of several additional elements to add depth and intrigue to the perennial favorite side. We begin by simmering the carrots in butter and bourbon whiskey and cooking ...

Roasted carrots are a great little side dish that can be scaled up to suit the numbers, superb served with roast lamb or chicken or as part of a mezze. Each serving provides 131kcal, 0.3g protein ...

Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking ...

Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water evaporates, about 15 minutes. Stir in salt, honey and ¼ cup Marsala.

Bring to a boil. Without cooking it more, remove the saucepan from the heat. Let it stand for 15 minutes. 3. Place the carrots in the baking dish. Using a colander, spider, or another large-holed ...

Whether you've nabbed a bargain at the farmer's market, bought a big bag of carrots ... recipe, shared by guest Annette Gibbons when he visited Cumbria in Carrot cake is classic way to cook ...

Once boiling, add farro and cook until tender, 18-20 minutes. Drain, toss dry and set aside. Meanwhile, place celery root, carrots, shallots, apple and cabbage on a baking sheet. Toss with oil and ...